Pork with Green Chile Sauce

 This is very similar to Chili Verde but a more smoother sauce and can be good on chicken as well. Serve with a side of steamed rice, pinto beans and a warm flour tortilla.

Ingredients

3 lb. pork meat, cubed

1 Tbsp oil

1 tsp salt

1 tsp black pepper

8 tomatillos, cleaned and halved

2 jalapenos, stems removed and halved

1/2 yellow onion, diced

5 cloves garlic, skin removed

1 1/2 Tbsp chicken bouillon

1 tsp ground cumin

1/2 tsp black pepper

1/2 tsp oregano

2 C chicken broth

2 cans chopped green chiles

In a large skillet over medium-high heat, add the oil and pork. Make sure the meat is spread out on the bottom of the pan and let sit for 10 minutes. Add the salt and pepper to the top.

Once browned, stir the meat and continue cooking until the meat is fully cooked and is brown/crispy.

In a blender add the tomatillos, jalapenos, onion, garlic, chicken bouillon, cumin, pepper, oregano, broth and green chiles. Blend until smooth.

To the pan of pork, add the sauce. Stir to combine and bring to a simmer.

Lower the heat, cover and cook for 30 minutes, stirring occasionally.

After 30 minutes, test your meat to make sure it is fork tender. The sauce should have thickened up as well.

Serve in burritos or with a side of steamed rice and pinto beans.